Tag Archives: paleo cooking

Recipes, Wellness

Decadent raw raspberry and chocolate tart

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A delicious frozen dessert with a stunning colour and flavour. This raspberry and chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. You could also just eat it freshly made as the frozen berries give it a wonderful coolness and texture.

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Such a colourful platter.

This tart can be made ahead and kept in the freezer. Just keep it on a firm base and cover it in cling wrap. On the day it is required just remove it from the freezer and decorate, or slice it and keep it in the freezer to have as a snack.

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The tart is paired here with a delightful chocolate mousse, fresh strawberries and Raw Organic Dark Chocolate.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (or other hard nut of your choice), 1 cup of shredded organic coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

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The pan is greased well with coconut oil.
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Use a spatula to spread the base and to push it down so it is flat and firm.

In the food processor blend together:

1 large ripe avocado, 1.5 tablespoons raw organic cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (Approximately 10 dates with the seeds removed). Once combined add 1 really generous cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through. Remove the base from the freezer and fill with the delicious mix.

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Look at that colour.

Smooth the top with a spatula ensuring it is nice and even.

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The more berries you add the pinker the colour.

Cover with cling wrap and return to the freezer to set. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.

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Made with real whole food ingredients.

Alternatively, cut up the tart and freeze, so that you can have a piece as a snack with some berries and raw dark chocolate.

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Served with frozen berries and a piece of Raw Dark chocolate.

This is a very rich treat and a small piece is very satisfying. The coconut and chocolate are a wonderful combination and this tart is very pleasing to the taste buds.

You can follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Have you had a listen to my new Wellness Podcast? http://www.thewellnessbuzzpodcast.com

Recipes

Herb coated chicken schnitzel

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The family will love these delicious schnitzels which can be used in so many dishes and eaten hot or cold. Vary the meat, serve with a range of vegetables and prepare a batch that will last several meals. Use the best quality meat you can buy and enjoy this tasty gluten free version with the use of herbs adding a lovely flavour.

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Ingredients:

Organic or free range chicken breasts (alternatively beef or lamb as examples)

For the crumbs:

On a plate: Buckwheat flour and Coconut Flour mix

In a bowl: Free range or organic eggs whisked with sea salt and black pepper

On a Plate: Blanched almond meal and shredded coconut mix plus herbs (My favourites are rosemary and parsley but experiment and use what you have. Fresh is best).

Oil to fry: Olive oil or coconut oil

Method:

Wash your chicken breasts in filtered water. Pat dry with paper towel then slice thinly so you can get a number of schnitzels from each breast. Pound the meat gently with a mallet to flatten. You can put cling wrap over each piece of meat while pounding to avoid splatter.

Dip each piece in the flour mix, egg mix and then almond meal/coconut/herb mix. Place on a plate and when finished cool in the fridge for about thirty minutes.

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A nice pile of schnitzels

Cook each schnitzel on a low heat in a pan with oil. You can place on paper towel when cooked to absorb excess oil. I like to get two meals out of a batch and just cook as many as l need and save the rest for a second night. If l serve them all up they will get eaten so l add lots of salad and veggies to even out the meal and balance the budget. They are delicious hot or cold and are a family favourite. One tip is to grind your fresh herbs until they are small and broken down which helps them blend into the outer layer.

Schnitzels are so delicious and easy to make. Going gluten free can leave one wondering how to incorporate favourites into the diet but this recipe is so simple and delicious that you won’t notice the change.

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My wellness podcast. Have a listen on iTunes and check out all of the episodes at http://www.thewellnessbuzzpodcast.com

 

Wellness

Cherry, Lemon and Poppy Seed Cake

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Cherries and lemon are a delightful flavour combination in this moist and delicious cake. Gluten and dairy free with a lovely soft texture from the blanched almond meal. Enjoy when warm and share it with your friends and family.

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A gorgeous cake.

Ingredients:

2 cups cherries with the pips removed-diced (frozen or fresh)

Juice and zest of two lemons (zest finely sliced)

1/3 cup poppy seeds

2 cups blanched almond meal

1/4 cup coconut flour

6 free range eggs (600g or 5 eggs for 700g)

1/3 cup organic coconut oil (gently melted)

1/4 cup raw organic honey or maple syrup or (1/3 cup rice malt syrup)

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).

Flaked almonds for the top.

Method:

Grease (with coconut oil) and line a loaf tin.

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The hero of this recipe.

Place all ingredients in a mixing bowl and mix thoroughly with a spatula. If using honey and it is not runny just add it to the slightly warm coconut oil and it will melt. Place the mixture into the baking dish and smooth out. Sprinkle flaked almonds over the top of the cake.

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A generous topping of flaked almonds

Bake in a 180 degree celcius oven until firm. Cool on the cake rack and slice when warm and serve.

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Ready to slice

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Left over slices can be individually wrapped and stored in the freezer. Grab a piece for your lunch box or when on the go.

Have you had a listen to my wellness podcast? Search for The Wellness Buzz on iTunes or visit http://www.thewellnessbuzzpodcast.com

Recipes, Wellness

Raw Cashew and Chocolate Slice

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A raw chocolate, coconut and seed slice that is quick to make and free of gluten and dairy. Using the natural sweetness of organic maple syrup and filled with lots of wholefoods goodness with the main ingredient being raw cashews.

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Ingredients: (all organic where possible)

250g raw cashews

1/2 cup coconut oil

1/3 cup maple syrup

1 cup coconut flakes or shredded coconut

1/3 cup sesame seeds

1/3 cup chia seeds

1/4 cup raw cacao

Extra sesame seeds for the top and bottom of the slice

Method:

Place all ingredients in the food processor with the chopping blade. Pulse until well combined.

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Looking delicious.

Use a small rectangular baking tray and generously line with baking paper so it hangs over the edges. Sprinkle the paper with sesame seeds.

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Carefully place the mix on top of the seeds and smooth using your hands as it is quite sticky.
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Sprinkle more sesame seeds over the top and gently push into the mixture.

Place the tray into the freezer for an hour then lift the whole slab out of the tray by holding the edges of the baking paper.

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Ready to slice and eat.

This is a very sweet and satisfying slice. Keep in the freezer to have when something chocolate is required. It is high in healthy fats and a treat to eat mindfully or on special occasions. You can use a different sugar such as honey or rice malt syrup and could also substitute the nuts if you don’t like cashews. If it is a harder nut then pulse it first to break down as cashews are very soft.

Have you had a listen of my podcast? http://www.thewellnessbuzzpodcast.com. Search for The Wellness Buzz on iTunes and leave a review. Thankyou!

 

Recipes

Raspberry and coconut cake

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A gorgeous weekend treat with the sweetness of the raspberries making every mouthful a delight. This gluten and dairy free cake can be a snack or dessert, freezes well and is especially lovely when just out of the oven. The combination of raspberry and coconut is perfect and this cake has a lovely softness to it which makes it a pleasure to eat.

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Just out of the oven!

Ingredients:

1 cup of frozen or fresh raspberries plus a few more for the top of the cake

1 cup of coconut flakes plus a few more for the top of the cake

1/3 cup melted coconut oil

1/4 cup coconut flour

2 cups blanched almond meal

5 free range eggs (700g)

1 teaspoon baking soda

1/3 cup filtered water

1/3 cup honey or maple syrup (slightly more if you are using rice malt syrup)

Method:

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Place all ingredients into a bowl. Crumble the frozen raspberries between your fingers or chop if fresh to help them spread through the mixture.
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Mix with a spatula.
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Place the mixture into a greased and lined baking tin and sprinkle extra raspberries and coconut on the top. Bake in a 180 degree celcius oven until firm to touch.
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Remove the cake from the oven and let it cool in the cake for a short time. Cut around the edges with a knife.
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Turn the cake onto a cooling rack.
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Enjoy a slice or two. Freeze individual portions for snacks.

I hope you enjoy this delightful cake. Please share the recipe with your friends and why not try a flavour swap and use a different type of berry. Have you listened to my Wellness Podcast! Tune in at http://www.thewellnessbuzzpodcast.com

Wellness

Silverbeet, daikon and sweet potato bake

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A flavoursome and nutritious dish that can be a meal on its own or a side dish. A gluten and dairy free vegetarian option using seasonal vegetables to support your wellbeing. This recipe uses healthy silverbeet, daikon which is a member of the radish family and the very delicious sweet potato. The dish is baked in the oven where the sweet potato becomes crunchy and sweet with the softness of the other ingredients underneath and everything held together by the egg and stock mixture.

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Served here with schnitzel and salad.

Ingredients:

1 bunch of fresh silverbeet sliced

1 large daikon grated

2 medium sweet potato diced

1 onion diced

6 eggs beaten

1 cup of home made stock

Pink Rock Salt and Black Pepper

Olive oil

Method:

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Place the sliced silverbeet and onion into a greased baking dish
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Grate the daikon and pile on top of the greens
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Add the diced sweet potato on top of the other ingredients. I left the skin on the sweet potato for extra texture.
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Mix together the eggs, stock and seasoning. Pour over the vegetables.

Drizzle some olive oil over the top of the sweet potato and bake in a 180 degree celcius oven until cooked through and the sweet potato is golden and crunchy. Eat while hot and store the left overs in the fridge for several days and heat in the oven as required.

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Served here with salad and spicy lamb back strap

I hope you enjoy this recipe. It is really delicious and versatile. Have you had a listen to my Wellness Podcast? Tune in at http://www.thewellnessbuzzpodcast.com

Recipes

Chocolate Souffle

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A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a definate recipe to try if you are a chocolate lover.

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The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil).

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid use a beater to blend. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

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The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.
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Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

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Straight out of the oven and ready to eat.
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Every mouthful was delicious and the crunch of the almonds was extra special.

Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Share this recipe with your friends and follow me on Instagram at holistic_paleo.

Have you had a listen of my Wellness Podcast. See all of the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Recipes

Rhubarb and Cinnamon Swirl Cake

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The most delicious combination of flavours work together to entice the taste buds in this very moist and soft cake. My first adventure into the world of rhubarb to create this delightful gluten and dairy free recipe. It could be a snack or dessert and with a firm consistency it cuts well and can be sliced, individually wrapped then frozen to keep on hand to have as required.

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A gorgeous cake!

Step 1: One bunch rhubarb, half and orange, coconut oil/olive oil and maple syrup

The first part of making this recipe is to prepare the rhubarb. Cut the ends off one bunch of fresh rhubarb so you are left with just the pink stems and slice into small pieces. Place in a baking dish with one tablespoon of oil, the juice and zest of half an orange and one tablespoon of maple syrup (or equivalent sugar). Bake in a 180 degree celcius oven until soft.

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Step 2: 1 1/2 cups cooled cooked rhubarb, 2 cups blanched almond meal, 1/2 cup coconut flour, 4 eggs, 1/2 cup coconut oil (soft), 1 teaspoon vanilla essence, 1 teaspoon baking soda, 1/4 cup maple syrup, 2 teaspoons cinnamon. Flaked almonds (for the top). 

Place all of the ingredients except the cinnamon in a mixing bowl. Stir well. Add the cinnamon and just mix through.

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Isn’t the rhubarb a stunning colour.

Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.

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All ready for the oven.

Add flaked almonds to the top of the cake.

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Don’t skimp on the flaked almonds

Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.

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The middle should be firm to touch and you can see a crack down the middle of the cake. A sign it is cooked.

Use a knife to cut around the edges and carefully turn onto a cake rack.

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When l turn the cake onto the cooling rack l take the paper off the bottom and use another rack to help carefully turn it up the right way.
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An incredible flavour just out of the oven.

I hope you enjoy this cakes much as l did. Have you had a listen of my Wellness Podcast? You can see the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Recipes, Wellness

Pineapple and Cinnamon Cake

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A delightful cake with a sensational flavour. Use seasonal pineapple for a natural sweetness in this gluten and dairy free cake. Eat when warm just out of the oven and taste the richness of cinnamon, the golden flaked almonds and a super soft texture from the blanched almond meal.

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Ingredients:

2 cups of finely diced fresh pineapple

2 cups blanched almond meal

1/4 cup organic coconut flour

6 free range eggs (600g or 5 eggs for 700g)

1/3 cup organic coconut oil

1/4 cup raw organic honey (or 1/3 cup rice malt syrup)

1 teaspoon organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free or similar ).

Flaked almonds for the top of the cake

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Start with a fresh pineapple and slice the skin off.
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Remove the core and finely slice.

Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.

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A gentle heat is all that is required.

Add to the rest of the ingredients and mix.

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Add the heated ingredients to the rest of the mixture.
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Place in a greased and lined loaf pan. I grease the tin with coconut oil. Sprinkle a generous layer of flaked almonds on top.

Bake in a 180 degree celsius oven until cooked through and golden.

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Remove from the oven and use a knife to separate the cake from the tin.
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Turn onto a cooling rack.
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Carefully slice with a serrated knife.

This is a gorgeous cake eaten warm. The pineapple has a most gorgeous flavour and the cake is lovely and soft. Freeze any portions that are not eaten. I wrap them individually with cling wrap and place in an airtight container. Place in your lunch box for a delicious snack during the day.

Have you had a listen to my amazing Wellness Podcast!

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Recipes, Wellness

Orange and Poppy Seed Cake

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A lovely moist cake which uses whole oranges to give a beautiful flavour and texture. Low in added sugar with the use of Stevia and a small amount of Rice Malt Syrup and the natural sweetness of fresh oranges. A gorgeous cake for a celebration and very easy to make.

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A moist and lovely cake-gluten free/dairy free

This recipe can be used to make cupcakes or one whole cake. To make this cake all of the wet ingredients plus a few extras are mixed together and the dry ones in a separate bowl.

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The wet ingredients plus the poppy seeds

Ingredients:

Place these ingredients into one bowl and mix together.

2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).

3/4 cup filtered water

4 free range eggs

1/2 cup Stevia granules or the equivalent (There are lots on the market. If you use a very concentrated one then add less water to compensate as this recipe is based on adding half a cup of dry ingredient to the mix)

1/2 cup organic coconut oil gently melted

1/3 cup poppy seeds (more or less depending on your preference)

1/3 cup rice malt syrup

1/2 teaspoon organic vanilla essence

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Alternatively place all of the above ingredients in the blender and process. Quick and simple.

In another bowl mix:

2 cups almond meal

1/2 cup coconut flour

1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)

Add the wet ingredients to the dry ones and mix gently. If making a cake pour the mixture into a greased and lined cake tin. Bake in a 180 degree celsius oven until firm to touch. If making cupcakes place spoonfuls into patty pans as below and keep an eye on them in the oven as the cake will take quite a lot longer to cook than the cup cakes.

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Ready for the oven!
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I added flaked almonds onto the top of this cake for a nice texture.

Let the cake cool in the tin for a few minutes and then place on a cake cooling rack.

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Look at those golden flaked almonds.
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A cute cupcake display. Add some orange pieces to compliment the cupcakes.

 

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Drizzle the cake with fresh orange juice and freshly sliced Navel orange.

This is a delightful cake with a lovely flavour. Stevia can have a bitter after taste and can take some getting used to. The deal breaker is a lower sugar content for the unusual after taste and this is something that you either like or you don’t. As a now and again treat l don’t mind the Stevia and in this cake the orange flavour dominates and it is a wonderful treat for those of us living on restricted diets.

If you enjoyed this post please share with a friend and don’t forget to tune into my new Wellness Podcast.

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Recipes

Crispy Rosemary and Poppy Seed Crackers

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A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.

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Crunchy, tasty and soon to be your favourite cracker.

Ingredients:

1 cup of blanched almond meal (try to use blanched only as it is softer).

1 dessert spoon of extra virgin olive oil

4 dessert spoons of cool filtered water

1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)

3 teaspoons of activated sunflower seeds

1 teaspoon of fresh rosemary pieces.

2 teaspoons of poppy seeds

Method: 

Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.

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The mixture should be moist and able to be formed into a ball.
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Place the mixture on a piece of baking paper and gently flatten.
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Place another piece of baking paper on the top and gently flatten with a rolling pin.
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Roll out until thin enough that the mix can still be picked up and not fall apart. About 3 mm but use your judgement.
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Cut off the rough edges using a pizza cutter and then slice into rectangles.
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Gently pick each piece up and place on a tray lined with baking paper. Roll the scraps up and repeat the process until all have been used. The final piece is hard to get perfect so l used this as my taste test when it was cooked.

Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.

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A really tasty and versatile cracker. After you have made one batch and tested your oven etc l would double the recipe next time as they will be eaten very quickly.
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Served here with a night shade free guacamole and some twists from the same recipe.

 

I hope you enjoy this recipe. You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Recipes, Wellness

Walnut and Sweet Potato Cake

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A really lovely cake with the sweetness of sweet potato and the goodness of so many natural ingredients. Gluten, dairy and processed sugar free and very easy to make.

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A perfect treat for morning tea.

I like to have snacks ready so that when l am working l can just grab them from the freezer and quickly pack my lunch box. This cake is a great lunch box filler as you can pack it frozen and it is ready to eat when needed mid morning or at lunch time. You can easily double the recipe if you are having a cook up and you can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze.

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A firm cake that holds together well.

Ingredients:

2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup grated sweet potato (This measure is the sweet potato loosely filling the cup)

Method:

Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool.

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Everything is ready to be mixed together.

Add the liquid to the egg mix then add the grated sweet potato and walnuts. Now add this mix into the bowl with the dry ingredients and stir until combine.

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Use a spatula to combine all of the ingredients. Look out for the lumps of coconut flour and squash with the spatula.

Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil.

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Greased and lined.
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Smooth the top with a spatula.

Bake in a 160 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

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Let the cake cool in the tin for a few minutes. Cut around the edge with a knife to separate the cake from the baking dish.
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The edge pieces are nice and crunchy. Use a serrated knife when cutting for the best results.

This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several so that they are on hand when needed. You can freeze them whole or in single slices and it is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

If you enjoyed this post please share with a friend. I share my everyday cooking and wellness tips on Facebook at Holistic Wellness For life and Primal Living Melbourne and on Instagram at holistic_paleo